This is a great breakfast for anybody who is plant based, prefers a grain free lifestyle, has autoimmunity or if you don’t like traditional breakfast food.

6 ingredients · 35 minutes · 1 serving

Ingredients:

1 Sweet Potato (medium sized, cut in half)

2 tbsps Unsweetened Almond Milk

1/3 cup Blueberries

1 tbsp Almond Butter

1 tsp Hemp Seeds

1/4 -1/2 cup Vanilla Protein Powder (can use plant based or whey protein)

Directions

1. Heat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Place the

sweet potato on the pan, cut side down. Cook for 25 to 30 minutes, or until cooked

through. Or use a microwave and cook the potatoes 4 mins on each side.

2. Remove the sweet potato and let it cool for a few minutes. Once cool to touch, scoop out

the flesh and add it to a blender along with the almond milk. Blend until smooth.

3. Pour the sweet potato into a bowl and top with blueberries, almond butter and hemp

seeds. Enjoy!

*** if you need more carbs add agave and granola

Calories: 346

Carbs :38g (8g fiber)

Protein 26-36g

Fat: 8g

 

Leftovers

Refrigerate in an airtight container for up to three days.

Nut-Free

Use coconut milk instead of almond milk. Omit the almond butter or use tahini or sunflower

seed butter.

More Flavor

Add a dash of cinnamon to the sweet potato.

Additional Toppings

Top with coconut or Greek yogurt and a drizzle of honey.

Save Time

Use canned pumpkin or canned sweet potato instead and heat through on the stove in a small pot.